tag:blogger.com,1999:blog-124160833070692205.post3655938653890273942..comments2016-12-09T09:54:34.258-05:00Comments on The Aging Pseudo-Athlete: Precision NutritionDamonnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-124160833070692205.post-45581431827033675982009-01-17T10:01:00.000-05:002009-01-17T10:01:00.000-05:00That celery picture is one of the ugliest things I...That celery picture is one of the ugliest things I've ever seen! :) The more you talk about this program, the more it intrigues me. It really seems like the "exercises" are well thought out and helpful. After that email you sent me at Christmas, I DID re-think a lot of my holiday meal choices. I hope it helps you to reach your goals, both personal and athletic, in 2009!<BR/><BR/>(WS100 finish line, here you come!)Speed Racerhttp://www.blogger.com/profile/10906299857341904683noreply@blogger.comtag:blogger.com,1999:blog-124160833070692205.post-69868606506144108122009-01-12T11:51:00.000-05:002009-01-12T11:51:00.000-05:00Damon just curious but is that not very small meal...Damon just curious but is that not very small meals according to PN standards and too in low protein or are you doing another version in your class?johannshttp://www.blogger.com/profile/12832769752298324218noreply@blogger.comtag:blogger.com,1999:blog-124160833070692205.post-46239006641858964142009-01-09T12:12:00.000-05:002009-01-09T12:12:00.000-05:00The soup is very easy to make. Saute some fresh g...The soup is very easy to make. Saute some fresh garlic and the white part of a leek or two in some olive oil on low heat. After the leeks are wilted, add water, chicken stock or both to the pot and bring it to a boil. Add lentils. I prefer French green lentils (Lentils du Puy). Add one can of Muir Glen diced fire roasted tomatoes. Add in the pre-cooked chicken sausage - whatever flavor you like. I use the Al Fresco brand of chicken sausages all the time to get different flavors into my diet, rather than just eating roasted chicken breasts all the time. Season as desired, based on the sausage flavor. I used mild Italian sausages, so I seasoned the soup with a little rosemary and thyme and a bay leaf, plus some kosher salt.<BR/><BR/>Add water if needed to finish cooking the lentils. Add more or less water to get the consistency you want - soup or stew. Add chicken stock to the water if you have it.<BR/><BR/>If you pre-soak the lentils, you can make this in an hour. If not, it will take 2 hours.<BR/><BR/>This is a recipe that tends to taste better the second day, after the lentils have time to absorb some more water and they start to release starch into the soup. You can also take a cup or two of the soup and puree it into a blender to give it a thicker texture.Damonhttp://www.blogger.com/profile/16393751713576765589noreply@blogger.comtag:blogger.com,1999:blog-124160833070692205.post-33237209768085057272009-01-07T15:44:00.000-05:002009-01-07T15:44:00.000-05:00Very interesting. That soup looks tasty!Eating we...Very interesting. That soup looks tasty!<BR/><BR/>Eating well is a constant challenge. Specially during the holidays. I felt good about maintaining current weight through December. Now it's back to working on the downward trend.David Rayhttp://www.blogger.com/profile/16895710357380541330noreply@blogger.com